Serves 4
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- 3 tbsp olive oil
- 1 white onion, diced
- 2 garlic cloves, finely chopped or grated
- 1 bay leaf
- 4 thyme sprigs
- 30g/1oz dark soft brown sugar
- 35ml/1fl oz white wine vinegar
- 600g/1lb 5oz tinned chopped tomatoes
- to taste Cornish sea salt
- to taste freshly ground black pepper
- 550g/1lb 4oz plain flour
- 20g/½oz sea salt, crushed
- 20g/½oz golden caster sugar
- 2g active dry yeast
- 20g/½oz unsalted butter, melted
- 350ml/12fl oz warm water
- for dusting semolina flour
- 225g/8oz melted butter or ghee
- 440g/1lb good-quality pork sausagemeat
- 2 tbsp vegetable oil
- 4 free-range eggs
- 180g/6oz tomato fondue
- 80g/3oz extra mature cheddar cheese, grated